Description
Adopted from A16 Food + Wine cookbook, this pesto like topping has tested perfect for a firm white fish though chicken if just waiting to do it justice.
Ingredients
Scale
- 2/3 cup unsalted shelled pistachios
- 2 tsp salt packed capers, soaked
- 1 tsp preserved Meyer lemon paste
- 1/8 tsp heaping dried chili flakes
- 1/3 cup extra virgin olive oil
- Leave from 1/3 bunch flat-leaf parsley
Instructions
- Add salt packed capers to cold water and let sit for at least 30 minutes, changing water frequently.
- Preheat oven to 300*F. Spread pistachios on baking sheet and place in preheated oven for 15-20 minutes until toasted.
- Combine toasted pistachios, capers, preserved Meyer lemon, and chili flake in food processer and pulse a few times.
- With food processer running drizzle in olive oil.
- Add parsley and pulse a few more times.
- Taste for seasoning and add salt if needed.
- Prep Time: 5 mins
- Cook Time: 20 mins